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Why make jam?

Making jam is a great way to preserve your leftover fruit and stop it from going to waste. If it is preserved correctly, it can last up to 2 years unopened. It is also delicious with toast, ice cream, on top of cheesecakes, inside cakes and more! Why not try making this easy blackcurrant jam recipe provided from Claire who works in our housewares department. If you need any help, she will be happy to answer any questions.


  • 1kg blackcurrants
  • 750ml water

    Blackcurrant jam in pan

    Blackcurrant jam in pan

  • 1.5kg granulated sugar
  • knob of butter


  • wax discs
  • elastic bands
  • jars
  • labels
  • wooden spoon
  • preserving pan
  • scales
  • jam funnel
  • thermometer
  • ladle
  • saucer
  • spoon for scum
  • transparent cellophane discs


  1. Put a saucer into the freezer so it gets very cold for the jam test.
  2. Place the clean jars on a tray and put into the oven on a low heat to sterilize them (gas mark 1-2/ 140-150 °C).
  3. Wash the blackcurrants and remove any stems and put the fruit into a preserving pan.
  4. Add the water, and slowly bring to a simmer on a medium heat. Simmer for about 10 minutes or until skins are soft.
  5. Slowly add the sugar, stirring all the time until it has dissolved.
  6. Using a jam thermometer, bring to the boil. When the thermometer reads “105 °C” boil for 10 minutes.
  7. At this point if there is any scum build up on top of the mixture, scrape it off. Keep the mixture moving by stirring.
  8. After the 10 minutes, spoon some jam onto the cold saucer. Wait one minute, then push the jam to see if it crinkles. If not, put the saucer back into the freezer. Boil the jam for 5-minute intervals until the jam crinkles on the saucer test.
  9. When ready, take the jars out of the oven. Using a jam funnel, place it in the jar (this makes it a lot easier and less messy), ladle the jam into the jar.
  10. Cover the jam with a wax disc, wax side down.
  11. To seal your jam using the transparent cellophane discs, slightly wet one side, then with the wet side up, stretch it over the top of the jar and seal with an elastic band. Note-you will hear the cellophane “ping” as it tightens.
  12. Label and date the jam. Enjoy! -Recipe by Claire